Fried Rice
Recipe: #28417
October 15, 2017
Categories: Side Dishes, Rice, White Rice, Peas, Asian, Wok/Stir-Fry, Gluten-Free, Non-Dairy, Kosher Meat, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (310.3 g)
- Calories 447.6
- Total Fat - 16 g
- Saturated Fat - 3.8 g
- Cholesterol - 132.3 mg
- Sodium - 660.1 mg
- Total Carbohydrate - 59.5 g
- Dietary Fiber - 2.3 g
- Sugars - 1.9 g
- Protein - 14.6 g
- Calcium - 44.3 mg
- Iron - 4.3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Whisk the eggs with 1 teaspoon of the sesame oil in a bowl.
Step 2
Mix the soy sauce with the remaining sesame oil in a separate small bowl.
Step 3
Heat 1/2 tablespoon olive oil in a large frying pan or wok over a medium heat and pour the eggs into the pan and cook like a thin pancake, till set and golden and then remove from the pan and cut into thin strips and set aside.
Step 4
Heat remaining olive oil in the same pan over high heat and add the carrot, spring onion and ginger and stir fry for 2 to 3 minutes .
Step 5
Add the rice and peas and stir fry for 3 to 4 minutes and then stir in the corned beef and cook until heated through.
Step 6
Toss the soy sauce mixture through, then remove from the heat and divide among bowls.
Step 7
Serve with kecap manis, chilli sauce and extra soy sauce.
Tips
No special items needed.
0 Reviews
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